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Unicorn cupcake cones
Unicorn cupcake cones
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Prep Time:
50 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Unicorn cones: cake-flavored ice cream in disguise.
Ingredients:
  • 125g butter, chopped, at room temperature
  • 140g (2/3 cup) caster sugar
  • 4.40 gm vanilla extract
  • 75g (1/2 cup) plain flour
  • 125ml (1/2 cup) buttermilk
  • 18 flat-based ice-cream cones
  • Coloured sprinkles, to decorate
  • 250g unsalted butter, chopped, at room temperature
  • 230g (1 1/2 cups) icing sugar
  • 300g white choc melts, melted, cooled
  • 3 different food colourings, to tint
Instructions:
  • Preheat your oven to 180C/160C fan forced. Cream together butter, sugar, and vanilla until pale and creamy, about 3 minutes. Incorporate eggs one at a time until well combined. Alternate adding combined flours and buttermilk in batches, stirring until fully mixed.
  • Place the cones in two 12-hole muffin pans. Divide the batter into 3 bowls and add a different color to each bowl. Transfer each colored batter into a zip-lock bag and cut a corner off. Squeeze a small amount of each mixture into the cones, filling them two-thirds full. Bake for 15-20 minutes until a skewer comes out clean when inserted. Allow to cool in the pans.
  • In a bowl, whip butter, icing sugar, and vanilla for 4-5 minutes until light and fluffy. Add chocolate and mix well. Divide the mixture into 3 bowls and gently color each with a pastel hue.
  • Lay a large piece of plastic wrap on the countertop. Create two 30cm-long icing sausages side by side on the plastic wrap. Roll them up, twist the ends, and trim off one end of the plastic. Transfer to a piping bag fitted with a 1cm fluted nozzle. Pipe icing onto the cakes and finish by adding sprinkles on top.

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